Beef Stroganoff

This is the last main dish type recipe in the written in the info section ( where it tells about the judges of the contest that the paper judged) of the 1968 Kansan`s Silver Spoon Cookbook.
This County Commissioner Cordel Meeks contribution of 1968,
who was Wyandotte County Commissioner 2nd district.

Beef Stroganoff

1 standing rib roast, cut 2 inches thick
1 cup celery, cut in small pieces
1/2 cup onion, finely cut
1/2 cup green pepper, finely cut
1 1/2 cups rice, uncooked
1 stick butter
1 can water chestnuts
3 Tablespoons cooking oil
2 cans bouillon with 2 cans water
1/2 teaspoon garlic, minced
1 Tablespoon onion soup mix, if desired
2 small cans mushrooms, sliced
1/2 cup water
1 teaspoon salt ( more if desired)
black pepper to taste

Cut standing rib roast into bite-size pieces. cook meat, celery, onion, garlic, salt, pepper and onion soup mix in pressure cooker until brown, 5 to 10 minutes. Add 1/2 cup water and pressure cook for 15 minutes. Disconnect and let pressure drop. this can be cooked in large frying pan on stove for 1 hour. In large frying pan, brown rice in butter until it is golden. Add green pepper, water chestnuts, bouillon anbd water and cook until done. If more water is needed, add small amounts at a time and stir. Add mushrooms to rice mixture and combine with meat mixture and cook 5 to 10 minutes longer.This mixture may be served hot with roll or it may be served with sour cream sauce in pastry shell.

Sour Cream Sauce

1 ( 12-oz) carton sour cream
1/2 can bouillon
1/2 can mushrooms soup , golden
2 Tablespoons Worcestershire sauce

Combine ingredients and heat to piping hot and serve over stroganoff.

Pastry Shell

2 cups all-purpose flour
1 teaspoon salt
1/2 cup oil
1 egg white
1/4 teaspoon baking powder
water

Mix with fork. roll out and place in muffin tins or individual pie plates. Bake and pour in stroganoff

Bread Supreme

Here is a recipe from 1967.

Bread Supreme
Mrs. John O. Fife

1 cup milk, scalded
2 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons shortening
1 cup water
1 cake yeast
6 cups flour

Combine sugar, shortening, salt and liquid in large mixing bowl. Cool to lukewarm and add yeast which has been soften in lukewarm water. Add 3 cups flour and beat thouroughly. add remaining flour gradually and mix to a dough that will not stick to hands. Knead lightly on floured surface 8 to 10 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk, 2 to 2 1/2 hours. Punch down and knead about 2 minutes. Let rise again until double in bulk. Knead down and divide into 2 portions for loaves. Cover and let rest for 15 minutes. Mold in loaves and place on greased pans. Cover and set in warm place to rise until double in bulk. Bake 40 to 45 minutes at 400 degrees. Place on racks to cool.
Brush with butter and cover lightly for softer crust.

Cad`s Angel Pie

I know this recipe calls for crushed graham crackers, but when I made this pie , I bought a graham cracker crust and just rolled a few graham crackers fine to sprinkle on top....oooohhhh , it was so good.

Cad`s Angel Pie
Mrs. Joseph F. Stoway, Sr

15 graham crackers
1/2 pound marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1 small can crushed pineapple ( I drained this)

Melt marshmallows with milk in top of double boiler. Cool. Whip cream and fold in marshmallow mixture. Fold in crushed pineapple. Roll graham crackers finely and line bottom of 9 or 10-inch glass pie pan with half the graham crackers. Pour filling in and cover with other half of graham crackers. Chill.

Three bean Salad

I know it is really not bean salad weather here now, but keep this recipe for future use...summer picnics.

Three Bean Salad
Mrs. Charles Goebel

1 No. 303 can kidney beans, drained
1 No. 303 can yellow wax beans, drained
1 No. 303 can green beans, drained
1/2 cup onion, sliced
1 green pepper, sliced

Combine all ingredients

Dressing

1/2 cup vinegar
1/2 cup salad oil
1/2 cup sugar
1 teaspoon salt
1/4 teasapoon pepper

Mix and pour over bean mixture. Marinate overnight in refrigerate before serving.

Barbecue Sauce

I know this isn`t really a main dish, It might be in a category of sauces and dressings and such...hodge-podge catergory at least. Anyway, I think it`s kinda of a main dish, when you are having a barbeque, you do need sauce to make it a barbeque...right, lol

President Has favorite sauce ( no that president)
Ralph E. Evans.. School Board ( remember KCK 1968 school board)

Barbeque Sauce

2 cans tomato puree
3 cloves garlic, chopped finely
1 cup white sugar
2 teaspoons celery seed
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 teaspoons chili powder
1 1/2 cups cider vinegar
salt and pepper to taste

Combine all ingredients and boil 1/2 hour or until thick.

Caramel Pecan Rolls

Home-made cinnamon rolls---all I can say is yummmmmmmmy!!!!!!!
You know a person can eat these in the morning and then go exercise them off,lol.

Caramel Pecan Rolls
Mrs. Delbert Aye

1 package yeast
1 cup water, warm
1/4 cup granulated sugar
1 teaspoon salt
2 Tablespoons margarine, soft
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine , melted
1/2 cup brown sugar, packed
1 Tablespoon corn syrup
2/3 cup pecans
1/2 cup granulated sugar
2 teaspoons cinnamon
1 cup raisins, if desired

Dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, 2 Tablespoons margarine, egg and 2 cups flour. Beat until smooth, then work in enough remaining flour to make dough easy to handle. Knead for a few minutes until smooth. Grease large bowl. Put dough in dough, then turn so greased side is up. Cover and refrigerate up to 4 to 5 days, if desired.
To use at once, let dough rise until double in bulk. Combine melted margarine, brown sugar, corn syrup and nutmeats. Pour into greased oblong, 13 x 9 1/2 x 2-inch . Combine 1/2 cup sugar and cinnamon. Roll out dough to 1/2-inch thickness. Spread with a little butter and sprinkle with raisins, if desired and sugar and cinnamon. Roll up lightly, cut in 1 -inch slices and place on top of sugar mixture. Let rise until double, 1 1/2 to 2 hours. Bake 25 to 30 minutes at 375 degrees. For plain cinnamon rolls, omit margarine and brown sugar, mixture in boottom of pan.

one bowl cobbler

What is better then a home made cobbler, I from the frozen section at the store, I think not. Here is a easy recipe for a cobbler and it only requires one bowl.

One-Bowl Cobbler
Mrs. Marcia Maloney

1 cup flour
1 cup sugar
1teaspoon baking powder
1/8 teaspoon salt
1 egg, unbeaten
2 medium cans tart red cherries, well drained

Mix flour, sugar, baking powder, salt and egg into crumbs. Sprinkle over fruit dotted with butter. Bake until lightly browned at 350 degrees. Serve warm with or without cream.

Green Stuff

I know what a title to a recipe Green Stuff, considering lime gelatin is one of the ingredients, I would say so, the color is definitely green.

Green Stuff
Lou Ann Carmean

1 box lime gelatin
1 box whipped dessert topping
1 can applesauce
1 cup hot water

Add hot water to gelatin and cool until slightly thickened, but not congealed. Fold whipped topping into gelatin. Stir in applesauce. Refrigerate until firm.

Homemade Chili

This makes alot of chili and you know here in the ozarks it is chili weather. This recipe comes from the Kansan`s Silver Spoon Cookbook of 1968, Richard Walsh-3rd District Commissioner contributed this recipe for that year.

HomeMade Chili

3 pounds ground beef
2 ( 6-oz) can tomato paste
2 medium onions, chopped
2 ( 3-pound) cans kidney beans
salt and pepper
Chili powder to taste

Brown ground beef slightly, add remaining ingredients and cook until vegetables are tender. Serves 6 to 8.

Pumpkin bread

I know it is not really pumpkin time, but a person can have pumpkin bread anytime right, or at least that is what I think. A person can find canned pumpkin most of the time in the grocery store.

Pumpkin Bread
Mrs. Delbert Aya

3 1/3 cup flour
2 1/2 cups sugar
2 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups pumpkin
4 eggs
2/3 cup water
1/2 cup nutmeats
1/2 to 1 cup raisins, optional

Mix dry ingredients. Make a hole in center and add pumpkin, eggs, oil and water. Mix until smooth. Add nutmeats and raisins. Pour into 2 well greased loaf pans. bake 1 hour at 350 degrees.

Apple Pie

Who doesn`t like apple pie, not anyone I suppose, Apple pie is one of my favs.

Apple Pie
Mrs. H. L. Corp

1 cup sugar
2 Tablespoon flour
1 teaspoon nutmeg
1/2 cup orange juice
1/3 cup butter, melted
apples to fill pie pan
pastry crust

Mix together sugar, flour, nutmeg, oorange juice and butter. Peel and cut apples into small chunks. Add to flour mixture and mix thouroughly. Butter a pie pan heavily before putting in pastry. Fill with apple mixture and make strips for top. Bake 15 minutes at 400 degrees and then reduce heat and bake 35 to 40 minutes at 250 degrees.

Oven Fried Eggplant

In keeping with the schdule, here is a recipe using eggplant and fried in the oven.

Oven Fried Eggplant
Mrs. Marvin Custer

1 large eggplant, peeled
2 eggs, beaten
1 Tablespoon cold water
1/4 teaspoon salt
1 stick butter
cracker crumbs

Cut eggplant in 3/4-inch slices. Add cold water and salt to beaten eggs. Melt shortening in 13 x 9-inch baking dish. Dip each slice in egg mixture, then into cracker crumbs. Bake 30 minutes at 375 degrees. Turn slices and bake additional 15 minutes. Serves 6.

showtime rotisserie

I soooo love my showtime rotisserie, in fact I have two, the compact one the one shown. I have made turkey, the white meat is so moist, you wouldn`t believe how moist; made hamburgers, chicken-white meat is also moist; corn on the cob-ooh so good.

The first one was the compact one , in which I had to have and did not buy from Ronco, but from an individual who didn`t like it, I truly love mine, the second one, I forgot where I got it at, but it came with the tray on top, as seen in photo, in which makes excellent corn, while the rotisserie cooks the meat or whatever you are rotissering. It also comes with a flavor injector , in which I have used to inject melted margarine with a few spices in to turkey, and chicken.

I highly recomend this product, whatever the size, All I can say is yummmmmmmy, when I use it to cook any of my meals!

Moussaka

Ok, I really don`t know how to pronounce this recipe, and I have to admit that I have not tried it either...Lamb is sooo expensive, if you find it in the store at all. This recipe comes from 1968.


"BPU President favors Lamb ...C. Wells Haren..Favorite Casserole...
( The above is the heading in the cookbook)
Moussaka

2 pounds lamb, ground
1 eggplant
1 can tomatoes
6 Tablespoons prepared bread crumbs
salt and pepper
3 Tablespoons parmesan cheese

Pat 1 pound ground lamb into 10 x 6-inch glass baking dish. cover with thinly sliced and peeled eggplant. Add 1/2 can tomatoes and 3 Tablespoons crumbs
Season with salt and pepper. Repeat with second layer and top with Parmesan cheese. Bake 1 hour at 350 degrees.

Refrigerator Rolls

Here is another recipe for refrigerator rolls, this one from 1967.


Refrigerator Rolls
Mrs. Vona Odneal

1 cake yeast
1/4 cup water, lukewarm
2/3 cup fat
2/3 cup sugar
1 cup potatoes, mashed and hot
1 cup potato water, hot
3 eggs, well beaten
4 to 5 cups flour

Dissolve yeast in lukewarm water. Place fat, sugar, salt, mashed potatoes and potato water in large mixing bowl. Stir until fat and sugar are melted and mixture cools to lukewarm. Add eggs and mix well. Add 2 cups flour and mix well. Add sufficient enough flour to make a soft dough. Turn onto a well floured board and knead in flour until dough is smooth and can be easily handled. Dough must be soft. Do not use more flour then needed. Place in lightly oiled bowl and allow to rise until double in size. Knead down and shape into rolls. Allow to rise to double size. Bake 12 to 15 minutes at 400 degrees. Makes approxiamately 50 rolls. This dough will keep several days in refrigerator.


The recipe calls for salt, which wasn`t in the list of ingredients, I would say use about a 1 -1 1/2 teaspoon salt in this recipe, the usual for refrigerator rolls.

Fruit Cocktail Cake

yummmmmy is all I have got to say!

Fruit Cocktail Cake
Mrs. Retha Sappington

2 cups flour
2 cups sugar
2 teaspoon soda
1/2 teaspoon salt
2 large eggs
1 can fruit cocktail ( No. 303 size)
1/2 teaspoon vanilla

Mix flour, sugar ,soda and salt. Add eggs, fruit cocktail and vanilla. Bake in loaf pan at 325 degrees until done.

Icing
1/2 cup sugar
3/4 cup evaprated milk
1/4 cup margarine
1/2 cup coconut

Combine first three ingredients and cook 10 minutes. Add coconut.

Green Bean Salad

This recipe really don`t have that many ingredients, and I would say other canned veggies could be added to your taste.

Green Bean Salad
Mrs. Wiley Morris

1 small head lettuce
1 can mixed salad vegetables, drained
1/4 cup mayonnaise
1/2 cup onion, finely chopped

Combine and refrigerate.

Pure and simple recipe.

Gain dish Soap

I know can you believe it Gain washing powders , now has dish soap, I do believe it is a good product, this is my second bottle. I really don`t know if they have any for dishwasher machines though, my dishwasher is my own two hands, simple things around here .
I maybe dating myself, but remember the old dish soap commercial , where they say it is good for your hands....well this dish soap don`t dry yours hands out. And it is not a bad price either.

I so love the Gain laundry detergent as well

Greek Salad

Ok, I know this is really a main dish, but hey who says you can`t have a big salad for supper or if you prefer to call it dinner. This recipe is from 1968 Kansan`s Silver Spoon cookbook and the Mayor of Kansas City Kansas contributed this recipe.

Greek Salad
Mayor and Mrs. Joseph H. McDowell

6 cooked potatoes, diced
2 medium onions, chopped
1/4 cup parsley, chopped
1/2 cup green onion, thinly sliced
1/2 cup salad dressing
1 large head iceburg lettuce
12 roka leaves or 12 sprigs of watercress
2 tomatoes, each cut inot 6 wedges
1 cucumber, pare and cut lengthwise into 8 fingers
1 avocado, peeled and cut lengthwise into 8 fingers
4 slices feta cheese ( Greek cheese)
1 green pepper, cut crosswise to make 8 rings
4 slices canned , cooked beets
4 shrimp, cooked and cleaned
4 anchovey fillets
12 black olives ( greek style preferred)
4 whole green onions
4 radishes, fancily cut
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup salad oil
Oregano to taste

Combine potatoes with onion. green onion and parsley. Add salt to taste. Line a large platter with outside lettice leaves. Place potato salad in a mound in center. Cover with remaining lettuce which has been shredded. Arrange roka leaves on top. Place tomatoes wedges around outer edge and on top of roka leaves. Arrange cucumber fingers between tomato wedges to make a solid base for salad. Place avocado slices around tomato and cucumber base. Arrange feta slices on top of salad. Place green pepper slices over cheese. At very top of salad, place sliced beets with a shrimp on each beet slice and an anchovey fillet on each shrimp. Place olives, radishes and green onions as desired. Sprinkle salad with vinegar, then blended oils. Add oregano. Serve with garlic toasted Greek bread. Makes 4 large servings.



Make sure you use a large platter.

Cranberry Bread

Keeping with my schedule, Here is a bread recipe.

Cranberry Bread
Mrs. Wiley Morris

2 1/4 cup flour
1/4 teaspoon salt
2 teaspoon baking powder
2 eggs, slightly beaten
1 1/4 cup cranberries, sliced
1 1/4 cup sugar
1/2 teaspoon soda
3 Tablespoons shortening
1 cup nutmeats
juice of 1 orange
1 teaspoon orange rind ( I assume grated)

Mix orange juice with boiling water to make 1 cup. Sift dry ingredients two times. Add shortening, eggs and orange juice. Mix well. Fold in nutmeats and add sliced cranberries. Pour batter into two medium -sized tin cans , which have been well-greased and dusted with flour. Bake 1 hour at 325 degrees. Stand on end 24 hours before cutting.

* could cook in laof pan as well, as tin coffee cans are a thing of the past.

Almond Marble Bread

First off, HAPPY NEW YEAR. Since I haven`t been on here with yummy recipes, thought I would give one on a Sunday, what`s better then bread recipe.

Almond Marble Bread
Mrs. C. R. Mallinson

3/4 cup milk
1/2 cup butter or margarine
1/2 teaspoon salt
1/2 cup sugar
2 packages yeast
1/4 cup water ,warm
1 egg
4 cups flour
1 12-oz can almond pastry filling
1/3 cup chocolate flavored instant drink mix powder

Scald milk and add butter, salt and sugar. Stir until butter is melted. Dissolve yeast in warm water. When milk mixture is cooled to lukewarm, add yeast , then egg. Gradually add flour and beat until dough is formed. Cover and let rise in warm place until double in bulk, about 1 hour. Prepare bread board or tables for rolling out dough by first dampening then placing a piece of wax paper over board. Place half of instant drink mix powder on waxed paper. Roll out half the dough, kneading in the chocolate powder. Roll out to an 8 x 10-inch piece. Spread half with the pastry filling. Roll up like a jelly roll. Place in a well-greased loaf pan, 5 x 9-inches. Repeat with other half of dough. Cover and laet stand 30 minutes. Bake 30 minutes at 350 degrees. Remove to cooling rack. When cool, glaze.

GLAZE

1/4 cup chocolate flavored drink mix
1/2 cup confectioners sugar
1/4 teaspoon almond extract
2 Tablespoons milk

Blend together and spread over bread.